Chocolate Truffles (French-style)

3 lb Chocolate (semi-sweet or semi-bittersweet)
1 qt Cream, very heavy
1/2 lb Butter, sweet (i.e. unsalted butter)
Cocoa powder

Melt the chocolate in the top of a double boiler. Do not cook the chocolate. This should be done SLOWLY over minimum heat.

Boil the cream. Once the chocolate is completely melted and the cream just boiled, combine in the top of the double boiler. Take off the top pan from the water, and (off heat) mix until completely combined. Keep stirring until it is relatively cool. Allow to sit until it is cool enough to put into a refrigerator.

Refrigerate overnight (NO SHORT CUTS HERE!!!).

The next morning, melt this wonderful mixture again in a double boiler. When it is completely melted again, mix in the butter until it is completely absorbed. Whip, either with a hand whisk or a very slow electric gizmo, until the butter is completely absorbed and the mixture is cool again. This can take an hour or longer, depending upon the chocolate, etc. Let cool and refrigerate overnight once more (this is not as critical as the first cooling; a few hours will be enough).

Heat once again and whip until cool. Refrigerate until it is thick enough to pipe through a pastry bag. Using a 1/2 nozzle, make little balls on a big piece of parchment paper that has cocoa powder spread on it. Roll in the powder. Keep chilled until just before serving. Let them return to just above room temperature before eating.

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